Jacq’s Lowcountry Chicken Bog

Chicken bog? What you talking about, Willis?

Since moving to the Lowcountry, I’ve completely embraced the culture and the cuisine. While I love adding my Jersey twist to things, there are some dishes that are so rooted in tradition that they’re perfect just the way they are. Lowcountry Chicken Bog is one of those.

For this recipe, my own version, I researched a few variations and then made it mine. I wanted it to be flavorful, comforting, and just the right amount of spicy. (My husband always complains it’s either too spicy or not spicy enough—I can’t win! ) This one, though, was perfect. A little kick of red crushed pepper in the pot, and then for myself, I finished it with a hit of habanero hot sauce. WOW. 🔥

A chicken bog is a traditional South Carolina dish made with smoked sausage, chicken, and rice. Everything is “bogged down” into the rice, which is likely how it got its name. Think of it as a cousin to jambalaya or perloo—hearty, flavorful, and deeply comforting.

If you’re local to Hilton Head or Savannah, I picked up my chicken and sausage at New York Butcher in Bluffton. Fabulous organic chicken and andouille sausage—highly recommend.

The Recipe: Jacq’s Lowcountry Chicken Bog

For the Broth

1 (3–4 lb) organic chicken
1 organic yellow onion, chopped into large pieces (reserve skins)
1 large organic carrot, roughly chopped
2 stalks organic celery, roughly chopped
Small handful of organic Italian parsley with stems
1 sprig organic rosemary
3 sprigs organic thyme
1 sprig organic sage
1 bay leaf
10 peppercorns (I used Tellicherry)
Large pinch hot red crushed pepper
1 tsp organic smoked paprika

For the Bog

1 Tbsp grass-fed butter
1 Tbsp organic extra-virgin olive oil
1 medium organic yellow onion, minced
3 large organic garlic cloves, minced
1 large organic carrot, sliced into half-moons
1 stalk organic celery, sliced
Big pinch hot red crushed pepper (plus more for serving)
1 tsp sweet paprika (or hot if you like it spicy)
¾ to 1 lb andouille sausage, sliced
1 cup organic white rice (I used Jasmati)
1½ tsp sea salt
1 tsp organic ground black pepper
5 cups reserved chicken stock
2 Tbsp grass-fed butter
2 Tbsp organic Italian parsley, chopped

Step 1: Make the Broth

Place the chicken in a large pot with the onion, carrot, celery, onion skins, herbs, red pepper, peppercorns, bay leaf, and smoked paprika. Cover with cold water so the chicken is submerged (if it peeks out a bit, don’t worry).

Bring to a boil, then reduce to a simmer. Cover and cook for about 1 hour, skimming any foam or impurities off the top. (I actually left my husband in charge while I ran out to lunch—LOL.)

After an hour, remove the chicken and let it cool. Strain the broth, discarding solids. Once cooled, shred the chicken and set aside. You’ll have plenty of broth—save extra for later or freeze it!

Step 2: Make the Bog

In the same pot, heat butter and oil. Add onion and sauté 2–3 minutes. Add garlic, stirring for 1–2 minutes. Toss in carrot, celery, sausage, paprika, and red pepper. Cook about 5 minutes until the veggies soften and sausage browns.

Stir in the rice so it absorbs all those delicious juices. Season with salt and pepper.

Pour in 5 cups of broth and add the shredded chicken. Bring to a boil, then reduce to low simmer. Cook 12–20 minutes (mine was ready in about 15). Stir frequently so the rice doesn’t stick.

When rice is tender (not mushy, not hard), taste and adjust seasoning. I added extra crushed red pepper, salt, and black pepper. Finish with parsley and a touch more butter.

Serve hot, with optional hot sauce for extra kick.

This recipe serves about four—but between me and my husband, we nearly polished it off ourselves!

Tips & Shortcuts

Homemade broth is best. It gives the dish depth and richness. But if you’re short on time, you can use organic chicken broth and a rotisserie chicken.
Watch the rotisserie packaging. Chickens packaged hot in plastic can leach microplastics into your food. Not ideal! But I get it—sometimes we need shortcuts. Just try making the broth on a lazy Saturday or Sunday. Totally worth it.
Spice it up (or down). Use sweet paprika for a milder flavor, or hot paprika and habanero sauce for extra fire.

Final Thoughts

This Jersey girl officially nailed a Lowcountry classic. 🐓🌾
Comforting, flavorful, spicy in all the right ways—Jacq’s Lowcountry Chicken Bog is the perfect fall meal. You’ll want seconds (and maybe thirds).

Give it a try and let me know—do you like yours mild or with a fiery kick?

Want more recipes like this?
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